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Roasted vegetable and quinoa salad

roasted-veg-saladServes 8

Preparation time 30 minutes

Cooking time 30 minutes

Ingredients

  • 1 medium red capsicum, deseeded, rinsed
  • 1 small eggplant, rinsed
  • 2 medium zucchinis, rinsed
  • 1 small sweet potato, peeled
  • 1 medium red onion, peeled
  • 1 spray of canola oil
  • ½ cup uncooked triple colour quinoa, rinsed
  • ½ cup canned chick peas, drained
  • 100g low fat feta cheese
  • 1 small bunch of basil leaves
  • 2 tbs balsamic dressing, fat free

Method

  1. Preheat oven to 180°C (160°C fan forced).
  2. Cut all vegetables into bite size pieces.
  3. Spray large oven baking tray with canola oil, then add in vegetables.
  4. Bake vegetables in pre-heated oven for 30 minutes or until golden.
  5. In a bowl, cover quinoa in water and cook for 3 minutes on high in the microwave, then drain.
  6. Cover chick peas in water and cook for 2 minutes on high in the microwave, then drain.
  7. Slice feta into small cubes and separate basil leaves.
  8. Mix all ingredients together and place into a serving dish.
  9. Drizzle with balsamic dressing to serve.

Nutritional information per serve

  • Total energy 574 kJ / 137 cal
  • Protein 7 g
  • Total fat 5 g
  • Saturated fat 1.6 g
  • Total carbohydrate 12 g
  • Fibre 6 g
  • Sodium 152 mg 

Serving suggestions

This roasted vegetable salad is a delicious way to gain a large dose of nutrients including lots of vitamins, minerals and dietary fibre. Quinoa is a seed that naturally has a bitter residue on the outside which deters birds and insects; it has its very own natural pesticide. So it is a good idea to ensure you wash your quinoa before you cook it. Quinoa is a low glycemic index carbohydrate that is also a source of protein, vitamin E, manganese, magnesium, iron, copper, potassium and phosphorus, making it a very healthy food! Enjoy this salad as a main meal or side dish.

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